Pear Ginger Pastry
1 sheet(s)frozen puff pastry, thawed
4 Tbspbutter, melted
2 Tbspbrown sugar
2 tsppure vanilla extract
1 tspcinnamon, ground
2 tspfresh ginger
4 Tbspdemera or crystal sugar
How to Make Pear Ginger Pastry
- Line a jelly roll pan with parchment paper. Gently unroll the thawed puff pastry. Using a sharp knife, divide it into 4 equal size squares. Place the squares on the parchment with a little space between them.
- Combine the melted butter, brown sugar, cinnamon, vanilla and ginger in a bowl and mix well. Gently brush the butter mixture over all four squares until well covered. Use about half the mixture.
- HINT: You can buy fresh ginger and peel and dice it very finely yourself or many grocery stores carry fresh ginger already peeled and minced in a tube in the produce section. If you substitute powdered ginger, go easy or you may omit the ginger all together.
- Peel the pears, cut them in half and carefully remove the core. Then thinly slice the pears the narrow way (see picture). Carefully transfer half a sliced pear to the center of each puff pastry square and gently fan the pear out a little leaving about an inch all the way around. If you push the pear out too much, the puff pastry won't puff up.
- Brush the pears with the remaining butter mixture until it is all used up. Sprinkle a scant tablespoon of crystal or demera sugar over each pear.
- Place in a 400 degree oven for 20 minutes and bake. Remove from oven and immediately transfer the pastries to a cooling rack to keep them from getting soggy. Makes 4 pastries.